If you like fried potatoes, you will love fried potatoes with vegetables! This hearty, healthy vegetarian dish is easy to make in 15 minutes using a left over baked potato. Serve for breakfast, lunch or dinner or as a delicious side dish.
Leftover baked potato
1 carrot, diced
1 cup broccoli, diced
onion or chive
garlic to taste
1 tablespoon oil
Dice the leftover baked potaot into 1/2 inch pieces. Leave the skin on for best nutrition.
Dice the carrot and broccoli. Cut garden fresh chive into the pan with a scissors if available. Add bell peppers and onion if desired.
Heat 1 tablespoon oil in a skillet on medium high heat. You may need more oil if your pan is not non-stick.
Add the potato, garlic and vegetables. Season with your favorite spices. Try savory Italian Seasoning, spicy chili powder and Tobasco, or traditional salt and pepper. Cook for about 5 minutes.
Gently turn the potatoes over with your spatula. Cover and cook for 4-5 minutes more. The featured potatoes were cooked crispy, fry to your desired taste.
Serve with your favorite condiments. This dish serves one or two people. Recipe with one baked potato has approximately 390 calories, 62 grams carbohydrate and 8 grams protein.
Add bacon, ham or egg if desired.
Double the vegetables if you have more potatoes. This dish is easy to re-heat.
You can use raw potato if you don't have a leftover. Cook in the microwave or par-boil before frying. Make the potatoes ahead of time for a quick workday dinner.
Use frozen vegetables if you don't have fresh available.